VEGAN BANANA CHIA PUDDING

By Carine

VEGAN

GLUTEN-FREE

INGREDIENTS

▢ 1 Large Banana ▢ 3/4 cup unsweetened almond milk ▢ 3 tablespoons Chia seeds ▢ 1 tablespoon Maple syrup ▢ 1/2 teaspoon Vanilla Optional flavoring ▢ 1/4 teaspoon Cinnamon ▢ 2 tablespoons Peanut butter 

Mash Banana

Peel and roughly mash a large yellow banana on a plate. If there are black/brown spots on the flesh, discard, or the pudding will turn brown.

1

Transfer Banana to Bowl

Transfer to a medium-size bowl and add maple syrup, vanilla, cinnamon, and drippy peanut butter (if used).

2

Add Milk and Chia

Stir until smooth, then add almond milk, chia seeds and stir vigorously to combine.

3

Transfer to Mason Jar

Transfer to the glass mason jar, close the lid, and shake vigorously few seconds.

4

Put in fridge

Place in the refrigerator for 20 minutes. After that time, open the lid and give a good stir with a fork. This step loosens the seeds and prevents the seeds from clumping together or migrating to the bottom of the jar.

5

Shake again

Close the jar, shake again for a few seconds, and place back in the refrigerator overnight.

6

Serve

Serve half of the recipe the next day as a healthy breakfast. Serve with layers of sliced banana and coconut yogurt or plain with toppings: toasted peanuts, a drizzle of almond/peanut butter, raspberries, etc.

7

Enjoy!

Prep Time: 10 minutes Servings: 1 Jar Makes: 2 Jars Calories: 285 kcal per jar

8

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